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2001, vol.50, no.1	2001, vol.50, no.10	2001, vol.50, no.2	2001, vol.50, no.3	2001, vol.50, no.4	2001, vol.50, no.5
2001, vol.50, no.598	2001, vol.50, no.599	2001, vol.50, no.6	2001, vol.50, no.7	2001, vol.50, no.8	2001, vol.50, no.9

题名	作者	出版年	年卷期
Taste of high molecular compounds	Toru Fushiki	2001	2001, vol.50, no.10
Cooking chemical physics - multi-component and phase system in complex chemical physics-	Hideharu Ushiki; Akiko Ishii	2001	2001, vol.50, no.10
Texture of starchy foods	Reiji Takahashi	2001	2001, vol.50, no.10
Hardness control of vegetables in food processing	Midori Kasai	2001	2001, vol.50, no.10
The current state of thickening agent	Shuji Nishikawa	2001	2001, vol.50, no.10
Potentiality of bovine lactoferrin as a functional food material	Koji Yamauchi	2001	2001, vol.50, no.10
Amino-carbonyl reaction	Fumitaka Hayase	2001	2001, vol.50, no.10
Palatability for food and rheology	Keiko Katsuta	2001	2001, vol.50, no.10
Selective transport by polyelectrolyte membrane	Akihiko Tanioka	2001	2001, vol.50, no.10